CLASSIC CREAM CHEESE FROSTING
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don't have it on hand, pure vanilla extract will lend the same flavor.
Provided by Katherine Sacks
Categories Dessert Condiment/Spread Cream Cheese Vanilla
Yield Makes 4 1/2 cups
Number Of Ingredients 5
Steps:
- Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes.
- Do Ahead
- Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Bring to room temperature, then beat with electric mixer on medium speed until smooth. If texture is not smooth, beat in water 1 tsp. at a time.
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
CARAMEL CREAM CHEESE FROSTING
I got this out of an older Cottage Living magazine. It's amazing on pumpkin spice muffins, any spice cake, on a spoon. : )
Provided by plannermom
Categories Dessert
Time 40m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
- Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
Nutrition Facts : Calories 3113.4, Fat 223.8, SaturatedFat 141.1, Cholesterol 663.4, Sodium 1698.1, Carbohydrate 271.3, Sugar 259.4, Protein 20
CREAM CHEESE FROSTING
This smooth, versatile cream cheese frosting has a delicate vanilla flavor. The woman who made the wedding cake for our daughter, Leanne, and her groom, Billy, used this recipe. It's also excellent on carrot cake. -Sharon Lugdon, Greenbush, Maine
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 109mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 0 fiber), Protein 1g protein.
SALTED CREAM CHEESE CARAMEL FROSTING
Caramel AND Cream Cheese!!! As an idea, decorate top of cake or cupcakes after frosting with chocolate covered espresso beans.
Provided by gailanng
Categories Dessert
Time 40m
Yield 1 cake frosting
Number Of Ingredients 11
Steps:
- Combine the sugar, water and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
- Cover the saucepan and let it cook over medium heat for 3 minutes. Do not open lid.
- After 3 minutes, remove the lid, increase the heat to medium and bring to a boil.
- Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn't burn. Stirring forms sugar crystals and it will become grainey.
- Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
- Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture; add the butter, lemon juice and salt. Stir, again, until combined.
- Pour caramel into a heat-proof measuring cup. Stir occasionally and allow to cool until thickened and warm to the touch, about 20 minutes.
- Beat butter and cream cheese at medium speed until creamy.
- Add 4 cups sifted powdered sugar into the butter/cream cheese mixture and beat to combine.
- Add 3/4 cup of the prepared salted caramel and beat to combine.
- Add additional powdered sugar until the frosting is the sweetness and consistency desired.
Nutrition Facts : Calories 5185, Fat 263.7, SaturatedFat 162.4, Cholesterol 777.9, Sodium 2924.3, Carbohydrate 723.2, Sugar 686.6, Protein 14.2
CARAMEL CREAM FROSTING
This creamy frosting takes some time, but has a truly caramel flavor. Try it!
Provided by Barbara
Categories Desserts Frostings and Icings
Yield 8
Number Of Ingredients 4
Steps:
- Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
- Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.5 g, Cholesterol 50.9 mg, Fat 17 g, Protein 0.4 g, SaturatedFat 10.7 g, Sodium 87.4 mg, Sugar 28.1 g
CREAMY CARAMEL FROSTING
I love this creamy caramel frosting, which is an ideal compliment for spice cupcakes. The recipe originated with my grandmother.-Virginia Breitmeyer, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/4 cups.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 29mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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